Pita Chips with Eggplant Caviar

Prepare the pita chips ahead, and store in an airtight container for up to four days.

Ingredients

Pita chips:

4 (6-inch) pitas

Cooking spray

1/4 teaspoon salt

Caviar:

1 eggplant, cut in half lengthwise (about 1 1/2 pounds)

2 tablespoons chopped fresh flat-leaf parsley

2 tablespoons minced shallots

1 tablespoon capers, drained and chopped

2 tablespoons extravirgin olive oil

2 tablespoons fresh lemon juice

1/4 teaspoon salt

1/4 teaspoon black pepper

2 canned anchovy fillets, patted dry and minced

1 garlic clove, minced

Parsley sprigs

Lemon wedges (optional)

Nutritional Information

Calories 137

Caloriesfromfat 27%

Fat 4.1g

Satfat 0.6g

Monofat 2.8g

Polyfat 0.6g

Protein 3.9g

Carbohydrate 21.7g

Fiber 3.1g

Cholesterol 1mg

Iron 1.1mg

Sodium 379mg

Calcium 38mg

Calories 137

Caloriesfromfat 27%

Fat 4.1g

Satfat 0.6g

Monofat 2.8g

Polyfat 0.6g

Protein 3.9g

Carbohydrate 21.7g

Fiber 3.1g

Cholesterol 1mg

Iron 1.1mg

Sodium 379mg

Calcium 38mg

How to Make It

Step 1

Preheat oven to 350°.

Step 2

To prepare pita chips, split pitas; cut each half into 8 wedges. Place wedges in a single layer on a baking sheet coated with cooking spray; coat wedges with cooking spray. Sprinkle with 1/4 teaspoon salt. Bake at 350° for 15 minutes or until lightly browned.

Step 3

Preheat broiler.

Step 4

To prepare caviar, place eggplant halves, cut sides up, on a baking sheet coated with cooking spray. Lightly coat eggplant with cooking spray, and broil 15 minutes or until tender. Remove from oven. Cool on pan for 10 minutes; peel. Coarsely chop pulp; place in a medium bowl. Add parsley and next 8 ingredients (through garlic), stirring until blended. Garnish with parsley sprigs; serve with pita chips and lemon wedges, if desired.